Sousvide Supreme Cleaning

Anyone know how to remove the 'scummy' like coating from the bath without resorting to cleaning it overtime I use it (which I don't) or using steel wool (which I'm very reluctant to)??

Thanks

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ttpoker

The water should not sit in your sousvide supreme when not in use for extended periods of time, after each use dump the water and clean out the tank. Considering your current situation, use a vinegar solution in the bath and turn it on to around 160 for 30 mins, this should make cleaning easier for you.

fisher23

My Anova recommends ZEP (Brand name) calcium, lime and Rust stain remover. I put it in a spray bottle and the residue dissolves and I rinse it away with clean water. I like it much better than vinegar only because it is much faster. It is available at most hardware stores.

Al_Davies_173173

Thanks - I'll try the vinegar first, since I have some.

tangma27

Vinegar is the most expensive out all the products and smells the worst. Its convenient though. Lime away is really cheap.

PetroniChefSteps_596389

I have three SVSs and two have had multiple outbreaks of this crusty lumpy 'scum' burst out from UNDER the paint. The ones affected are the units I use to cook for 24-60 hours (big gammons and similar). The effect is unpleasant, annoying and snags clothes when cleaning etc. I tried a variety of solution but the reality for me was that nothing stopped it from recurring and spreading.

My solution is a little brutal but works well.

So - unplug it, empty it, clean it, and take it outdoors on a warm sunny day preferably.

I first treat the areas briefly with raw lime juice or vinegar to soften the crusty stuff. I then rub the entire area and immediate surrounding area down with 360 grit grade 'wet and dry' sanding paper until I have removed almost every trace of the crust on each affected area. Mostly you will be left with shiny metal. At this point you notice just how deformed the surface area is. It is unclear if the surface damage is badly moulded metal at time of manufacture or where it is eaten away by the corrosion. I would like to know tbh.

I then use a VHT (Very high temperature) spray paint, the sort you use for motorcycle exhaust manifolds or to respray and touch up BBQs that are worst for wear. Always follow the instructions, i.e., shake very well, warm the paint until its about 21 degrees for best effect. Then give each affected area a very very light coat. Just enough to make it a little grey. Let that dry. It takes a minute or so. Then another coat a little thicker. And let that dry. Repeat this process until you are happy with the end result. I tend to hit it with four coats over about 15 minutes. Let it finally dry for an hour or so and wash out the unit to remove any remaining paint before use.

The end result is almost like new except for the effect caused by any light that hits the surface deformities when examining your work closely but know one else would even notice unless you pointed it out..

I also have a bunch of weber BBQ/smoker kit so the spray works well on those chips/knocks using the same technique.

Hope this helps. As I said, it may seem a little brutal on an expensive kitchen item, but it works well.

Warning : If you are not smart enough to use a spray can, or read its instructions or not walk in front of lorries, DO NOT FOLLOW ANY OF THE ABOVE ADVICE! Cheers